This post is dedicated to my mother in law as I am using her recipe. She was an amazing cook, though I wish I could have learnt more from her. She could not only cook but was an expert in stiching, embroidery,knitting..you name it and she could do it. To memories and to recipes passed down…
Bhindi Do Pyaza /Okra with Onions/ Ladiesfinger with Onions
Ingredients
- Okra/Bhindi/Ladies finger- 3 pounds
- Onions-3 sliced
- Oil-8 Tbsp divided
- 1/2 tsp Ajwain/ Carom seeds
- Pinch of Hing/Asafoetida
- 11/2 tsp Jeera/cumin
- 1/2 to 3/4 tsp Rai/Mustard Seeds
- 1 tsp Red Chili Powder/Lal mirchi
- 3 Tbsp Dhania Powder/Coriander powder
- 1 tsp Amchur/ Dry mango Powder
- Salt to taste
Instructions
-
Wash the Okra and dry it completely on a towel.Trim the edges and slice vertically.
-
Heat pan and add 6 tbsp oil. Add Ajwain, stir for a bit and add Jeera and Rai. Let them splutter.
-
Add Haldi and mix well in oil.
-
Add cut Okra and give it a good stir.
-
Add Lal mirch and Dhania Powder and mix well.
-
DO NOT ADD ANY SALT AS YET
-
MIx and cover with a lid on medium and cook till Okra is half done.
-
Add 3 sliced onions, 2 additional tbsp oil and salt as per taste.
-
Cook without covering, till almost done.
-
Add Amchur powder in end and cook on high flame.
-
Enjoy
Notes
Its important to not add salt in the beginning as we normally do for all vegetables as we don’t want it to release moisture.
Always add something sour, we added Amchur. This helps to make a drier okra sabzi. In the south in USA, vinegar in Okra is common, though I have never tried that.
If you are preparing the night before, spread Okra sabzi on a baking sheet and bake/ broil just before serving.
Since I made it right before serving, I didn’t need to bake it,but I have done it on other occasions.
Here is the step by step pictorial recipe-
Wash and dry Okra and cut vertically
In hot oil add Ajwain seeds and then Hing
Add Jeera and Mustard seeds and let them crackle
Add Haldi, stir for a few minutes and then add Okra
Add Lal mirch powder and Dhania powder.
Do not add Salt. Cover and cook on medium till halfway done.
Now add sliced onions. I prefer Red, but couldn’t find at the store so used half Red and half yellow onions!
Toss well and continue to cook till done, without covering.
When almost done, add Amchur powder and Cook on high flame to mix it all in.
Enjoy!
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